Chinese Vegetables Recipes - Sweet-Sour Mixed Vegetables Recipe

Ingredients

• 1 dessertspoon sugar

• 1 tablespoon white malt vinegar

• 1 medium-sized onion

• 1 tablespoon green sweet pepper

• 1 tablespoon celery

• 2-3 cauliflower fleurets

• 1 tablespoon leeks

• 1 tablespoon canned bamboo shoots

• 1 tablespoon canned water chestnuts

• 1 pea-sized piece garlic

• 1 pea-sized piece fresh ginger

• 1 tablespoon peanut oil

• 3-4 tablespoons onion

• 1 teaspoon ginger sherry

• pinch each salt, sugar and Ve-Tsin (M.S.G.)

• 2-3 shakes white pepper

• few drops sesame oil

• 3-4 tablespoons hot chicken stock

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Method:

1. Add the sugar to the vinegar and leave to dissolve. Roughly cut up the pepper.

2. Cut the celery into 1/4-inch strips, 1/4-inch wide. Cut the leeks into diagonal rounds, 1/4-inch wide.

3. Slice the bamboo shoots into diagonal strips and the chestnuts into strips. Crush and chop the garlic and ginger.

4. Heat the oil in a frying-pan. Toss and cook the onion in it for 1 minute. Turn the remaining vegetables, garlic and ginger, all at once, into the frying-pan and add the sherry, seasonings, sesame oil and stock.

5. Cook for 4-5 minutes, tossing the vegetables about. When nearly all the stock has evaporated, sprinkle the sweetened vinegar into the pan and stir for a few seconds to heat through. Turn the mixture into a heated dish and serve at once.